Homemade Tomato Sauce
- Makes
- 4 cups of sauce
Serves
| 1 large can San Marzano–style whole tomatoes (or any whole peeled tomato) | crush tomatoes by hand into large pieces | add tomatoes to oil mixture, stir to combine and bring to simmer | simmer uncovered 10–15 minutes, stirring occasionally | season with salt, mix in butter, and fold in basil |
| 3 tablespoons olive oil | cook gently until fragrant30–45 sec | |||
| 3 cloves garlic, lightly crushed or pressed (with a garlic press) | ||||
| Pinch red pepper flakes or Aleppo pepper (optional) | ||||
| Sea salt, to taste | ||||
| 2 tablespoons of butter to mount (optional) | ||||
| Fresh basil (1-2 tablespoons sliced) | ||||
Ingredients
- 1 large can San Marzano–style whole tomatoes (or any whole peeled tomato)
- 3 cloves garlic, lightly crushed or pressed (with a garlic press)
- 3 tablespoons olive oil
- Pinch red pepper flakes or Aleppo pepper (optional)
- 2 tablespoons of butter to mount (optional)
- Sea salt, to taste
- Fresh basil (1-2 tablespoons sliced)
Steps
- 1Pour the tomatoes and their juices into a bowl. Crush them gently with your hands into large, irregular pieces.
- 2Heat olive oil in a wide pan over medium heat. Add the crushed garlic and a pinch of red pepper flakes. Cook gently until fragrant, about 30–45 seconds.
- 3Add the crushed tomatoes and their juices. Stir to combine and bring to a steady simmer.
- 4Simmer uncovered for 10–15 minutes, stirring occasionally with a wooden spoon.
- 5Season with sea salt until the sauce tastes like tomatoes—not salt. Mix in some cold butter for a rich mouthfeel as well. Remove from heat and fold in basil.